Quinoa has an ability to thrive in the harshest of conditions, making it a truly impressive plant. Most people consider quinoa a grain, but in fact, it is a relative to leafy green vegetables like spinach or Swiss chard. Quinoa is very nutritious – loaded with magnesium (a mineral that helps reduce blood vessels, making it a good choice for migraine sufferers), folate, iron and protein. The protein in quinoa is unique to many other grains as it is considered complete, with an essential amino profile similar to dairy and meat (great choice for vegans).
Most quinoa currently on the market is prewashed to remove its bitter coating but some people rinse it before preparing just to make sure there is no bitterness. Quinoa is a delicious option for breakfast, especially quinoa flakes – made by pressing and rolling quinoa into flat flakes. You can add your own combination of flavours to this breakfast dish to make it your own. Here is my personal favourite recipe:
Fruit & Nut Quinoa (serves 1):
- 1/2 cup quinoa flakes
- 2/3 cups boiling water
- 1/2 banana, sliced
- 2 tbsp dried cranberries
- 2 tbsp raw cashews
- 1 tsp brown sugar
- 1/4 cup milk
- Place quinoa flakes into a cereal bowl. Add boiling water and let sit for a few minutes until cooked.
- Add banana, cranberries, cashews, brown sugar and milk